Sweet Corn Risotto with Seared Chili Crisp Shrimp

If risotto feels a little intimidating or fussy, this recipe is here to change your mind. We’re making a creamy, cozy corn risotto using jasmine rice instead of more expensive arborio rice, and topping it with spicy, golden seared shrimp tossed in chili crisp. The result? A dish that’s equal parts comforting, indulgent, and just a little fiery.
This isn’t your traditional Italian risotto—it’s a mash-up of pantry smarts (using the rice you have) and bold flavors that turn a weeknight dinner into something special.

Why Jasmine Rice Works Here
Normally, risotto calls for arborio or carnaroli rice because they’re super starchy. Jasmine rice is a bit less creamy by nature, but you can still get luscious results if you:

• Toast the rice in olive oil and butter first.
• Add warm stock a little at a time, stirring often.
• Finish with butter for body and glossiness.

​The sweet corn balances the chili crisp heat beautifully, and jasmine rice brings a delicate, aromatic note to the dish.  If you're adding saffron (which is optional in the recipe), you have an even more elevated flavor profile with the slight florally note saffron brings, as well as the beautiful golden hue.

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GORGEOUSLY AROMATIC SAFFRON IS OPTIONAL, BUT ELEVATES THIS EASY DISH

beautiful golden hue.
Serving Ideas

• Pair with a crisp green salad for balance.
• Add extra chili crisp drizzled over the top if you love heat.
• Swap shrimp for scallops or tofu if you want to mix things up.

THIS SHRIMP IS SO SUCCULENT, FLAVORFUL & SLIGHTLY SPICY

This creamy corn risotto with chili crisp shrimp proves that you don’t need arborio rice to pull off risotto night. Jasmine rice brings its own unique flavor, while sweet corn and spicy shrimp create a dish that feels both comforting and exciting. It’s restaurant-worthy food—made right at home, and all in under 30 minutes, making it perfect for weeknight cooking.

Sweet Corn “Risotto” - Chili Crisp Seared Shrimp
Serves: 4
Ingredients

• 1 cup jasmine rice
• 4-5 threads saffron (optional)
• 3 cups chicken or vegetable broth (kept warm)
• 1 Tablespoon olive oil
• 2 Tablespoons butter (divided)
• 1 small onion or 2 shallots, finely diced
• 2 cloves garlic, minced
• 1 cups fresh or frozen corn kernels
• ½ cup dry white wine (optional, can use extra broth)
• Sea salt and freshly ground black pepper, to taste
• Optional Fresh herbs for garnish (parsley, basil, or chives)

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 Tablespoon neutral oil (like avocado)
• 2–3 teaspoons chili crisp (adjust to your spice level)
• Pinch of sea salt

Make the Shrimp

1. Pat shrimp dry and season lightly with salt.
2. Heat oil in a skillet over medium-high until shimmering.
3. Add shrimp and sear 1–2 minutes per side until just cooked.
4. Toss with chili crisp right before removing from the pan.
5. Set aside while you make the risotto in the same pan (or make in a separate skillet while you make the risotto). This totally depends on how many dishes you want to wash. 😉

Make the Risotto

1. Warm the stock: In a small pot, keep the stock at a low simmer. (Shortcut-heat in the microwave in a microwave safe container like Pyrex measure cups)
2. If using saffron, pour a small amount of the warm broth over the saffron threads that you've placed in a small bowl and let bloom until time to add.
3. Sauté: In a medium skillet, heat olive oil + 1 tablespoon butter over medium heat. Add onion and cook until translucent (5 minutes). Stir in garlic for 30 seconds.
4. Add rice: Stir in jasmine rice and cook 1–2 minutes to lightly toast.
5. Deglaze: Pour in the wine (if using), stirring until absorbed.
6. Cook “risotto-style”: Add a ladleful (about ½ cup) of warm broth to the rice. Stir often, letting the liquid absorb before adding more. Continue this process, adding broth gradually, until the rice is tender (about 18–20 minutes).
7. Saffron: If using saffron, add the bloomed threads, broth and all, during the cooking process of the rice.
8. Add corn: Stir in corn during the last 10 minutes of cooking so it cooks through but stays slightly crisp.
9. Finish: Remove from heat. Stir in the remaining butter, salt, and pepper. If it looks too thick, loosen with a splash of warm broth.
10. Serve: Spoon into bowls, top with shrimp and garnish with fresh herbs.